It is always pleasant to surprise your family with a delicious and satisfying dish, especially if it takes very little time to transform a familiar recipe. Prepare an oriental sweetness – pilaf with dried fruits!
Sweet pilaf with dried fruits
Who said that pilaf can only be prepared according to traditional recipes, by all means adding lamb and hot spices to it? The rice dish has long taken root in Russian families and has acquired many new forms and variations. If pilaf with potatoes or fish can hardly surprise anyone, then sweet pilaf with dried fruits is a great way to add spice to your dinner. This dish will be especially important for vegetarians or during the fasting period.
Ingredients: – 150 g of dried apricots; – 100 g of raisins; – 100 g of prunes; – 2 pcs. carrots; – 1 PC. onions; – 3 cups of rice; – spices to taste.
Rinse dried apricots, raisins and prunes thoroughly and soak them in hot water for a while. When the dried fruit is moist and soft, cut it into small pieces.
Cut the carrots into cubes or circles. Chop the onion finely. In a frying pan, lightly heat the vegetable oil and fry the carrots and onions in it. Add some coriander to the vegetables and cook until golden brown.
Add dried fruits to a skillet with carrots and onions and continue to fry them. Soon the fruits will give the vegetables some of their sweetness, making them slightly caramelized.
Put the washed rice and fried fruit and vegetable mixture into a pilaf cauldron. The ingredients can be mixed or layered. Pour hot water over the rice so that the liquid covers the food by 2-3 cm. If necessary, dissolve the spices in the water.
Rice for sweet pilaf is better to use white and long, so the dish will turn out crumbly
Cover the cauldron with a lid and place the pilaf in the oven preheated to 180 degrees. After half an hour, turn off the oven, but do not take out the cauldron. Let the pilaf brew for another 10-15 minutes.
Pilaf will be more satisfying if you add pumpkin to it
Ingredients: – 2 cups of rice; – 2 pcs. carrots; – 100 g of prunes; – 150 g of dried apricots; – 3 pcs. bell pepper; – 1 tbsp. a spoonful of butter; – spices.
Cut the carrots into strips and fry them lightly in oil. Put rice on top of the carrots and cover the food with water. Add spices to them, stir and cover. Cook over low heat until rice is tender.
In another skillet, fry the bell peppers, coarsely chopped prunes and dried apricots in butter. Sprinkle black pepper over the fruit and vegetable mixture. The spicy-sweet combination of flavors will make pilaf surprisingly appetizing.
When the rice has absorbed the water and is tender, place it on the plates. Place dried fruits on a plate on top of the rice.